Transform pancake mix into gourmet breakfast with these banana walnut pancakes. Follow these precise steps for fluffy, flavorful results every time.
Essential Ingredients & Prep
- Dry Mix: 2 cups complete pancake mix
- Bananas: 2 very ripe, mashed (about 1 cup)
- Liquid: 1 cup water or milk (adjust as needed)
- Add-ins: ½ cup chopped walnuts + 1 tsp cinnamon
- Extra: Oil/butter for cooking + maple syrup for serving
Critical Prep: Toast walnuts in dry skillet over medium heat 3 minutes until fragrant. Cool completely before use.
Optimal Mixing Method
Whisk pancake mix and cinnamon in large bowl. Make well in center; pour in mashed bananas and liquid. Stir just until combined – lumps are acceptable. Overmixing causes toughness. Fold in 80% of toasted walnuts, reserving remainder for garnish.
Consistency Check: Batter should coat spoon thickly. If too dense, add 1 tbsp liquid at a time. Let batter rest 5 minutes for fluffier texture.
Perfect Cooking Technique
Heat non-stick skillet or griddle over medium-low (325°F / 165°C). Test heat with water droplets – they should skitter without instantly vaporizing. Lightly grease surface with oil or butter using paper towel.
- Pour ¼ cup batter per pancake
- Cook 2-3 minutes until bubbles form and edges set
- Flip when golden brown; cook 1-2 minutes more
- Reduce heat as pan accumulates heat
Expert Serving Tips
Layer pancakes with thin banana slices between stacks. Top with remaining toasted walnuts and warm maple syrup. Serve immediately – pancakes lose fluffiness rapidly. For extra richness, spread whipped cream cheese between layers.
Storage Note: Refrigerate leftovers in airtight container for 2 days. Reheat in toaster (not microwave) to preserve texture.
